Roasted Butternut Squash Salad with Apple Cider Vinaigrette

I’m going to be real honest: I watch a lot of cooking shows. And I always find it strangely interesting how different people describe their specific “cooking style.” Don’t get me wrong, I definitely do not dispute that this is a thing. I think we can all agree The Pioneer Woman has a style that is slightly different from Gordon Ramsay’s. However, it’s just always a little bit funny when people find the most elitist way to describe their designated cooking style.

Like, “Hello, my name is Jean-Claude Gueggenheimer and I only cook farm-to-table Classic French with a Modern Twist of ‘I’m Better than You' on the side of every dish.”

That’s just an example of what my favorite descriptions typically consist of.

In contrast, I was raised under the doctrine of “go cook something that tastes good.” And in East Texas, there definitely was no French Restaurant within 150 miles. Modern or Classical.

It was BBQ or Sonic Drive-In. That’s it. Bye Felicia.

I love when simple recipes *sparkle* into something delicious and great because that’s pretty much how I was raised. That’s why I love recipes like this one, exactly. Make it and make your whole family happy and love you more than they do now. Because that’s how all this works, right?

Roasted Butternut Squash Salad with Apple Cider Vinaigrette

½ Butternut Squash, approximately

1 Small Package Fresh Blueberries

Candied Walnuts

Spinach & Arugula Lettuce Mix

Fresh Grated Parmesan


1 Cup Apple Juice

½ Cup Apple Cider Vinegar

1-2 Tablespoons Maple Syrup

1 inch Fresh Ginger Root

Orange Peel

Start with the vinaigrette. Combine all the ingredients in a small saucepan over medium heat and allow it to simmer, uncovered for at least 20-30 minutes. It will reduce and become oh-so delicious. Trust.

Peel the skin from the butternut squash and dice it into about 1 inch chunks. Depending on how much you want to use in your salad (which that will probably be a lot) guesstimate about 2-3 cups of squash.

Roasted Butternut Squash

Spread the squash on a cookie sheet and lightly drizzle olive oil, salt and cracked black pepper all over. Bake at 400 for 10 minutes. Shake it around, flip it over and stuff and then bake for another 10 minutes.

When you’re done roasting, allow the squash and vinaigrette to cool.

In a large bowl, add the lettuce and top with all your delicious toppings.

Be sure to save this recipe because you’re going to want it all about 100 times before fall is over.